This is not so much a recipe as a “how to” on using Spaghetti Squash as a main vegetarian dish. It’s easy to make and full of healthy vegetables, because the basis for the dish is baked spaghetti squash rather than pasta. Once spaghetti squash has been baked you can shred it apart with a fork and use it in place of regular spaghetti. This is great if you are eating gluten free, or trying to watch your carb intake. It’s a guilt free dish that you can eat in quantity!
All you need is one small to medium spaghetti squash, brown rice (or quinoa), and an assortment of your favorite vegetables. I used red onion, purple cauliflower, brussel sprouts, mushrooms and yellow peppers. (carrots, broccoli or any other vegetable can be substituted)
* First take the spaghetti squash and pierce it in a few places with a knife. Place it on a baking sheet and bake at 375 degrees for about 1 – 1/2 hours, until a knife inserts easily. When it is done and cool enough to handle, cut it in half and scoop out the seeds. Using a fork pull out the strands and arrange them on a platter. Drizzle it with olive oil and add some salt & pepper. Cover with foil to keep it warm, or put it back into the turned off oven.
* While it is in the oven, cook up 1 -2 cups of brown rice according to the directions on the package, and set aside.
* Next chop your vegetables into bite sized pieces and saute in a a few tablespoons of olive oil until just tender. (you can roast them in the oven if you prefer)
Stir the vegetables into the cooked rice. Drizzle with some olive oil and add any dried seasonings that you like, plus salt & pepper to taste. (reserve some of the veggies for the very top). Spoon the rice / vegetable mixture over the platter of spaghetti squash.
Add the reserved vegetables to the very top and add some feta crumbles (or any grated cheese, if you like), and some fresh herbs. Serve on plates and dig into this satisfying, filling and delicious dish that is chock full of healthy vegetables!